JAS_OH1
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So I had a few cups of almond solids leftover from when I made almond milk. After drying the solids in the oven on low heat, I had just about 2 cups of coarse almond meal. I decided to make a mock "graham cracker" pie crust with it. The result was pretty awesome!
This pie crust is vegan and gluten-free. It tasted exactly like graham cracker pie crust to me! It is ideal for use with cream-based pies and other no-bake pies. Regular almond flour can be used if you don't have almond meal on hand. I recommend toasting your almond meal or almond flour lightly before mixing with the other ingredients. It really brings out the rich, nutty flavor. You can do this easily in a pan on the stove using a low heat and stirring frequently until the almond flour is lightly browned, or you can do it on a cookie sheet in the oven at around 350, pulling it out to stir as it browns. Watch it carefully if you do it in the oven as to not overcook it.
Ingredients:
2 cups toasted almond meal or almond flour
1/4 cup ground flax seeds or flax meal
6 tbsp vegan butter, melted
5 tbsp brown sugar
1/2 tsp salt
1/2 tsp cinnamon
Directions:
Mix the dry ingredients together in a mixing bowl and stir until well-blended. If using almond meal, you can use a fork to crush any overly large pieces of meal but it's totally unnecessary for it to be fine in texture. Pour in melted vegan butter and stir. Press mixture firmly into 9" pie pan (I used a spatula, framing and packing the edges with my hand). Bake in over for 10-15 minutes at 350. Allow pie crust to cool before filling.
Notes:
Sugar, salt, and cinnamon amounts can be reduced if desired. I like a lot of cinnamon and brown sugar, personally! I also think it's possible to omit the cinnamon and use cocoa powder for a chocolate cookie crust, but I will have to play around with that sometime to figure out how much cocoa powder would be needed.
This pie crust is vegan and gluten-free. It tasted exactly like graham cracker pie crust to me! It is ideal for use with cream-based pies and other no-bake pies. Regular almond flour can be used if you don't have almond meal on hand. I recommend toasting your almond meal or almond flour lightly before mixing with the other ingredients. It really brings out the rich, nutty flavor. You can do this easily in a pan on the stove using a low heat and stirring frequently until the almond flour is lightly browned, or you can do it on a cookie sheet in the oven at around 350, pulling it out to stir as it browns. Watch it carefully if you do it in the oven as to not overcook it.
Ingredients:
2 cups toasted almond meal or almond flour
1/4 cup ground flax seeds or flax meal
6 tbsp vegan butter, melted
5 tbsp brown sugar
1/2 tsp salt
1/2 tsp cinnamon
Directions:
Mix the dry ingredients together in a mixing bowl and stir until well-blended. If using almond meal, you can use a fork to crush any overly large pieces of meal but it's totally unnecessary for it to be fine in texture. Pour in melted vegan butter and stir. Press mixture firmly into 9" pie pan (I used a spatula, framing and packing the edges with my hand). Bake in over for 10-15 minutes at 350. Allow pie crust to cool before filling.
Notes:
Sugar, salt, and cinnamon amounts can be reduced if desired. I like a lot of cinnamon and brown sugar, personally! I also think it's possible to omit the cinnamon and use cocoa powder for a chocolate cookie crust, but I will have to play around with that sometime to figure out how much cocoa powder would be needed.
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